Cheese Strudel

Author: Canadian Living

  • Portion size 8 servings
  • Credits : ©


  • 1/4 cup butter
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 tablespoons sour cream
  • 1 cup pressed cottage cheese
  • 1/3 cup raisin
  • 1 teaspoon grated lemon rind
  • 2 egg whites
  • 6 sheets phyllo pastry
  • 1/2 cup butter melted
  • 1/3 cup fine dry breadcrumbs
  • icing sugar


To make 1 cup (250 mL) pressed cottage cheese, drain 1-1/4 cups (300 mL) cottage cheese in fine sieve to remove excess liquid.

In large bowl, beat together 1/4 cup (50 mL) butter, granulated sugar, egg yolk, vanilla, sour cream and pressed cottage cheese. Stir in raisins and lemon rind. Fold in 2 stiffly beaten egg whites.

Place 1 sheet of phyllo on damp tea towel. Cover remaining phyllo with damp cloth. Brush sheet with some of the butter; sprinkle with 1 tbsp (15 mL) bread crumbs.

Layer remaining phyllo, brushing each sheet with butter and sprinkling with remaining bread crumbs.

About 2 inches (5 cm) from one long edge of pastry, spoon cottage cheese mixture lengthwise down pastry in 3-inch (8 cm) wide strip, leaving 2-inch (5 cm) border of pastry at each short end.

Starting at long edge nearest filling, carefully begin to roll phyllo over filling.

Roll up strudel jelly roll-style, folding in edges as you roll.

Roll up firmly but allow a little slack for expansion. Carefully place strudel seam side down on greased baking sheet. Brush with butter.

Cut 7 slits in top. Bake in 400°F (200°C) oven for 30 to 35 minutes or until crisp and golden. Transfer to rack or serving platter. Just before serving warm or at room temperature, dust with icing sugar.

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Cheese Strudel